Raspberry Banana Bread
This raspberry banana bread combines the sweetness of ripe bananas with the tartness of fresh raspberries for a delightful treat. Perfect for breakfast or as a snack, this moist bread is easy to make and packed with flavor.
This recipe is american style, breakfast, scaled for 8 servings, with 15 min prep and 50 min cook.
Prep: 15 min · Cook: 50 min · Total: 65 min · Serves: 8
Quick cooking notes
- Core ingredients include unsalted butter, eggs, baking soda, fresh raspberries.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 1 stick unsalted butter (melted)
- 2 large eggs (beaten)
- 1 tsp baking soda
- 1 cup fresh raspberries (washed)
- 3 tbsp granulated sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 3 medium ripe bananas (mashed)
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, melted butter, sugar, beaten eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Gently fold in the fresh raspberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 180
- Protein: 3 g
- Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 8 g
- Sodium: 250 mg
Nutrition values are estimates based on stored ingredient totals and serving size.